chocolate ice pops

I've seen recipes for chocolate ice pops that call for whole milk and adding sugar to a box of pudding mix. Anyone know how the consistency would change if I used skim milk or 1 percent milk instead? Also, wouldn't the sugar make these too sweet?

I've never made these, so just taking a stab - but the massive amount of sugar in pudding mix would seem like plenty to me (and then some!) I think if you used skim/1% milk, the flavor might not be that different, but they'd freeze up to a more icy - less creamy - texture.